Restaurant · Wake County, NC

Jimmy John's #791

Name: Jimmy John's #791
Address: 1904 Nw Maynard Rd, Wake County, NC

1904 Nw Maynard Rd

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jun 1, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 6-301.12 Hand Drying Provision (Priority foundation)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Priority foundation); There were no paper towels available at the hand sink. Provide single use paper towels; or forced air dryer at each hand sink. CDI-Paper towels were replaced in dispenser.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink was heavily soiled while in use. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Sink was cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 1, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; There was a bottle of glass cleaner stored above the food prep sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Bottle was moved to the chemical storage area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Tomatoes to be cooled after slicing were stored in a deep container with a tight lid. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave food uncovered if it can be protected from contamination. CDI-Plastic wrap was removed. Tomatoes were moved to the walk in cooler to finish cooling; and cooled 4 degrees in 20 minutes. .

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 19, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Feb 24, 2025 · Original Source

1 - Inspection

Jul 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Sandwich Refrigerator has black build up and other accumulated debris and growth above uncovered pans of food. Increased effective cleaning of the refrigerator is needed to prevent accumulation of soil.; 4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean and is used for storage. Keep food preparation sink clean and sanitized; available for washing produce. Sink was cleared and cleaned by the manager during today's inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 22, 2024 · Original Source